How to Make Japanese Curry Rice
Friday May 25, 2007
Typical Japanese-style curry is usually thicker than curry found in other cuisines. Here are basic steps to make Japanese curry rice, using Japanese curry roux found in stores. Curry Rice Photo © 2007 Setsuko Yoshizuka, licensed to About.com
Comments
This is a great recipe, but instead of simmering the veggies in water, I use salt-free chicken or beef broth for extra flavor. Also, I add about a tablespoon of S&B Oriental Curry Powder (a really good Japanese brand available at Asian markets and in some grocery stores) to the simmering veggies for an extra kick.
Kevin, Honolulu, Hawaii
When I’m looking up how to make a particular dish I never want to see a step that includes adding a pre-made ingredient. I.E. when I look up how to make curry I don’t want to see “Add Curry Roux”
There is a difference between a recipe and opening a package and adding it to some meat. this may as well me a recipe for making store bought hamburger helper.